By Lorrie Baumann
When Rob Wilson drove up to his office in West Caldwell, New Jersey, on June 8, he took a few minutes to look up at the rooftop of Gourmet Foods International’s Northeast Distribution Center and smiled. Then he hustled inside to prepare for the ceremony in which the ribbon would be cut and he’d flip the switch on a brand new solar array.
The decision to install solar came from the McCall family, which owns GFI. “As a family company, we have always considered future generations in our decisions. This is no different,” says Brewster McCall, adding “Now more than ever, it is critical for national companies to take a strong moral lead on environmental issues. We are looking to expand clean energy technologies in our distribution centers across the country.”
Once the decision was made to install the new solar panels, it took almost a year to make it happen, starting with a permitting process and the engineering to ensure that the building’s roof could support the array and even including a check to ensure that the rooftop array wouldn’t interfere with the flight path of aircraft using the small Essex County airport that’s just about a quarter of a mile down the road. “We actually went to the FAA [Federal Aviation Administration] to be sure it was okay to put these panels in,” Wilson said. “We paid attention to every detail, and rightly so.”
The solar project will provide benefits for GFI customers as well. By diversifying the company’s energy portfolio, the national specialty food supplier will reduce electricity costs a minimum of 30 percent, allowing potential cost savings to be passed on to its customers.
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More than 500 panels across the distribution center’s entire roof will power all of the company’s operations at its 50,000 square-foot facility with clean, renewable energy. “This is a very big celebration for our company,” Wilson said as he was making final preparations for the big day. “We’re so excited and proud of this. We’re having the ribbon-cutting, followed by our entire team celebrating over lunch.”
The moment that the switch is flipped to pull the building’s energy from the solar array will mark the success of what is just the company’s most recent accomplishment in support of GFI’s total commitment. “We take social responsibility as a core value of our company. This decision to use solar energy is part of that core value,” Wilson said. “The solar project exemplifies the GFI commitment to sustainability, whether it is solar energy, recycling, use of biodiesel trucks or supporting local, eco-friendly artisans that create the great products we are privileged to provide…. It really is a great event for our company and a statement for our industry.”
The solar array will, in addition to generating energy, produce no greenhouse gas emissions. Over the expected 20-year life span of the array, it will eliminate CO2 emissions that are the equivalent of planting 151,497 trees or reducing driving by more than 13 million car miles. It’ll displace the carbon dioxide emissions for the annual electricity use of 737 homes, and it’ll prevent the burning of more than 6 million pounds of coal. “This is something we are very proud of as well,” Wilson said. “It’s clean energy and totally inexhaustible. It’s nonpolluting and doesn’t emit greenhouse gases.”
GFI is also proud to be supporting jobs for the American workers who built the solar panels. “Our panels are made in the United States. It was a very important part of the decision process. That’s another of our core values – taking care of our team members by supporting the domestic economy as well as the environment,” Wilson said. “It’s really about giving back. It’s about taking care of everyone and everything through a sincere commitment to what is just and fitting, and that is the GFI culture”.
Culinary pleasures and artist displays are best enjoyed with family and friends, and what better occasion to do so than at Marin French Cheese’s third annual Summer Picnic, to be held Sunday, September 10, 2017, from 11 a.m. to 4 p.m. on the bucolic grounds surrounding the iconic creamery, better known to locals as the Cheese Factory, located just 10 miles west of Petaluma?
New to this year’s family-friendly event will be a selection of artists, including painters and a photographer, all hailing from Marin County and showcasing their crafts for all to behold. Live music by IrieFuse, a hot reggae trio from San Francisco’s Bay area, will keep the crowd upbeat while 25 food and beverage vendors from the surrounding locale will be sampling and selling new items along with their beloved classics, including the iconic yogurt purveyor, Saint Benoit Creamery, and Rians Crème Brûlée. To quench your thirst, first-time participant Apple-a-Day Ratzlaff Ranch will provide fresh apple juice and cider, while 3 Twins Ice Cream will keep you cool if you pony up to its food truck. Other new comestible additions to the picnic will include favorites such as Lala’s Jams, McEvoy Olive Oil, Sonoma Harvest, and Petaluma Toffee. Marin County’s French restaurant, L’Appart Resto, will be on the grounds as well as Sonoma’s The Girl & The Fig’s food truck, The Fig Rig.
Returning with samples to taste and product to sell will be a wide variety of purveyors of charcuterie, honey, crackers, dips, spreads and olive oils, including Angelo’s Smokehouse and Fabrique Délice. Not only do these products all pair perfectly with artisan cheeses from Marin French Cheese, Laura Chenel’s, Nicasio Valley Cheese, Le Roulé Premium Spreadable Cheese, and Point Reyes Cheese, but crackers from Rustic Bakery as well as bread from Costeaux Bakery and La Boulangerie of San Francisco will also complement the specialty product offerings. Available for purchase by The California Artisan Cheese Guild will be a cheese-centered item as well as wine and beer from local vineyards and breweries, respectively. Proceeds from the Guild’s offerings will support the nonprofit and its educational programs.
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Family-focused, interactive demos will feature cheesemaking, beekeeping, and a garden art project for kids organized by the North Bay Children’s Center. Local historian and writer Kathleen Hill will have her collection of culinary antiques on display to peruse and enjoy.
The whole family is welcome to attend and participate, and all are encouraged to bring a shopping bag, a picnic blanket and an appetite! Tickets are $20 each (children ages 12 and under are free), and are available through Eventbrite. While 600 tickets will be available, the event is expected to sell out quickly as it did last year. For those driving to Marin French Cheese Company, the best address for GPS is 7510 Pt. Reyes-Petaluma Rd, Petaluma 94952.
Salt of the Earth Ltd.’s flagship sodium-reduction ingredient, Mediterranean Umami, won an IFT17 Food Expo Innovation Award, presented at the Institute of Food Technologists (IFT) Awards Ceremony on June 25, 2017. Mediterranean Umami received the award for outstanding innovation.
The ingredient solves the challenge of reducing sodium significantly in processed foods while being 100 percent natural and clean-label. Mediterranean Umami is an “on-trend” sodium-reduction solution, possessing a great umami flavor profile. It allows product developers to formulate across a range of lower-sodium applications, from meats, soups and sauces to bakery and ready-meals. Its unique blend of simple, consumer-friendly ingredients include natural vegetable extracts and sea-salt.
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“We are honored to receive this prestigious innovation award for our sodium-reduction ingredient,” says Dovik Tal, CEO of Salt of the Earth. “IFT is the premier organization for the food industry, and this recognition highlights the awareness of the need for significant sodium reduction and the importance of effective natural and clean-label solutions for the industry.”